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Egg-free buttermilk rusks (Eierlose karringmelkbeskuit)

South Africans love their buttermilk rusks (karringmelk beskuit), and for good reason too: they have a lovely flavour, and because you use self-raising flour, it is easy to them make at home. You can even make your own buttermilk by adding lemon juice to normal milk.

There is only one downside to eating buttermilk rusks: you need to time your dunk perfectly, if you don’t want the bottom half of your rusk to break off and sink to the bottom of your cup. These egg-free buttermilk rusks​ are denser, and therefore less likely to come apart and splash into your coffee. (Jaco can vouch for this, he’s got a whole container of egg-free rusks at work.)​